Food - Drink
Baking Soda Is The Best Way To Caramelize Ground Beef
By KYLE GRACE MILLS
Caramelizing ground beef may sound easy enough, but it can take forever for all the meat juices and moisture to evaporate for a properly browned, not-soggy end product.
Baking soda is a shortcut that solves this issue. It combats excess moisture by changing the pH of the beef, and keeps the beef proteins from bonding too strongly as they brown.
Use a quarter to a half teaspoon of baking soda combined with a tablespoon of water for every pound of ground beef, and try to sprinkle it over the meat as evenly as you can.
Let the beef, baking soda, and water mixture sit at room temperature for at least 15 minutes to allow the chemicals to work, then feel free to start browning the meat in a pan.